Hi all im wonting to cook Chicken Filo for tea tonight. . but i forgotton how to much it. all i can remember is that i needed Chicken ... Cream Cheese. . Tin of Apricots and some apricot sauce and filo pastry. If anyone can give me cooking instructions it would be much appreciated. :)
Jul 18, 7:48pm
this is what i do...
Chicken Filo Parcels with Mint Yogurt
Mixture will make 6 medium sized filos or 4 large ones.
* 500grms chicken (Diced) * 2 cloves of garlic * 150grms melted butter * 1sml red onion * 1 large carrot * 1 red pepper * 1 green pepper * 1 courgette * 1 box of filo pastry * 1 large mixing bowl * Large frying pan * Baking tray * Butter/pastry brush * 290grm jar of Mint jelly * 600grm Plain unsweetened yogurt
Method If you pre prepare all the ingredients like I do it will make it easier Remember to pre-heat the oven to 180 degrees.
1st place half the yogurt into a bowl, add 3 dessert spoons of jelly and mix with a whisk if you have one, or a spoon. Leave to sit in the fridge (add more or less mint to taste).
Cut the chicken into thin strips or cubes and set aside.
Finely slice the Carrot and courgettes into long thin strips (julienne) they can be cut into 3rds first, then sliced into strips from there, cut the peppers into quarters and thinly slice the same as the carrots and courgettes. Dice the onion and garlic as thinly as possible.
Into a frying pan lightly sauté the onion and Garlic, then add all the other vegetables - it will be like stir frying, and we want the mixture to be just under-done (al dente). Now put these into a bowl and use the same pan to quick fry the chicken, make sure that the pan is smoking hot (literally smoking) before you put the chicken in. Only a couple of minutes.
This will help seal in all the flavours from the chicken, remove from the pan just before the chicken is done (as it will cook in the oven later) and add to the bowl with the vegetables in.
Open the filo pastry and lay one sheet on a clean DRY bench or board, brush with melted butter then add another sheet as evenly as possible on top, brush again with butter and do this to 3 sheets. Place the filling about 5cms from the nearest end to you width ways leaving room on either end so that you can fold the ends in later (The amount of filling is up to you, the less you put in the smaller the filo parcel and the more you put in the bigger).
Fold the pastry over the mixture so that it is fully incased, then fold the ends over towards the middle and continue to roll to the end, before all the filo is used up brush melted butter so that the end will stick and roll on top to seal.
Do this process until you have used all the mixture or have enough parcels, 1 box of filo will be plenty for a med to large family and you can freeze the left over pastry when not in use. Keep pastry cool or lightly damp while youre preparing these, otherwise it will dry out and will be useless.
Place the rolled filo onto a greased oven tray and place in the oven for 15- 20mins or until golden on top.
Cut filo's in half Serve with a side salad or baby potatoes and drizzle the mint yogurt over the top or serve on the side.
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